John Myers
If you want to buy a suckling pig, you should order it directly at the meat counter or from a specialized caterer. Here you can sometimes rent a suitable grill. Larger specimens with a weight of 15 to 20 kilograms are suitable for preparation on the grill. The meat is then enough for around 15-20 people. Tell your trusted butcher that you want to grill the animal whole. Because before grilling, neither the breastbone may be opened nor the back split.
The meat from the suckling pig is more tender and lighter than pork and has a mild taste. When buying, pay attention to the age of the suckling pig. As a rule, the animals are slaughtered after four to six weeks.
The suckling pig should be prepared for consumption the day before. Because it also has to be cooled professionally, it is advisable to leave this task to an expert. He will carve the rind of the suckling pig for you and season it with a marinade. The spices soak into the meat overnight.
When preparing, you should allow for a grilling time of five to eight hours. So that the rind does not dry out, brush it regularly with liquid. It gets crispy and the meat stays juicy. Ears, paws, and tail should be wrapped in aluminum foil to prevent them from burning on the grill.
